Go Back
+ servings
Overhead view of oatmeal cranberry cookies on a cooling rack.
Print

Oatmeal Cranberry Cookies

These are the best Oatmeal Cranberry Cookies recipe you'll ever make. They're soft and chewy but still crispy! Make a batch for your next potluck or party.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 36 cookies
Calories 138kcal

Equipment

  • Mixer

Ingredients

  • cups all-purpose flour (180g)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon salt
  • 1 cup unsalted butter at room temperature (2 sticks)
  • 1 cup packed light brown sugar (220g)
  • ¼ cup granulated sugar (50g)
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 3 cups old-fashioned rolled oats (336g)
  • cups sweetened dried cranberries (6oz/170g bag)

Instructions

  • Preheat the oven to 350F. Line baking sheets with parchment paper.
  • In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
  • In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat together the butter and sugars on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until just combined after each addition. Stop to scrape down the bowl as needed. Beat in the vanilla until just combined.
  • With the mixer on low, add the flour mixture until just combined. Scrape down the bowl. Beat in the oats and cranberries just until combined.
  • Using a 1 1/2-inch spring-loaded scoop or spoons, scoop the dough onto the lined baking sheets, about 1 1/2-inches apart. Bake 1 tray at a time until lightly browned, about 10 to 12 minutes. Let the cookies cool on the pan for 2 minutes. Transfer to a wire rack to cool completely.

Notes

  • Make sure your brown sugar is soft and moist for the best cookies. If your brown sugar has hardened, don’t worry, it’s an easy fix! I wrote a detailed post on how to soften brown sugar.
  • Don’t overbake the cranberry oat cookies, as they’ll continue to bake as they cool. The middle should still be soft when you pull them out.
  • Room temperature eggs will mix more evenly into the creamed butter. Place your eggs into a bowl of warm water for a couple of minutes. Doing so will quickly bring it to room temperature if you have forgotten to take it out of your fridge ahead of time.
  • Measure your flour and rolled oats correctly to avoid dry and dense cookies. Adding too much flour and oats to the recipe is the most common mistake. The easiest way to measure is by using a scale. If you don’t have one, then fluff your flour and oats with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. Avoid packing them into a measuring cup.
  • Press a few extra dried cranberries on top of the cookies for a prettier presentation.
  • Use real vanilla extract and not imitation for the best results.
  • Make sure to line your baking sheet with parchment paper or a silicone mat, so your cookies don’t stick. It also prevents the bottom of the cookies from getting too brown.

Nutrition

Calories: 138kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 85mg | Potassium: 45mg | Fiber: 1g | Sugar: 11g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg